# The Relationship Between Emotion Regulation and Perceptions of Body Image, Health, and Eating in Food Science College Students

## TL;DR

This study explores how emotion regulation affects health, body image, and eating perceptions among food science students.

## Contribution

The study identifies emotional regulation's role in shaping health and eating perceptions in food science students.

## Key findings

- Four perception dimensions were identified: health perception, body image and emotions, weight and diet control, and individual diet responsibility.
- Body image and emotions, along with weight and diet control, significantly predicted emotional regulation.
- Health perception and individual responsibility did not significantly relate to emotional regulation.

## Abstract

Emotional regulation plays a central role in shaping eating behaviors and body image, though few studies have examined this relationship in students of food sciences. A total of 297 undergraduates from Human Nutrition and Dietetics and Food Science and Technology completed surveys on health, body image, and eating behaviors, along with the Difficulties in Emotion Regulation Scale (DERS). Exploratory factor analysis (EFA) identified four perception dimensions. Pearson correlations and multiple linear regression assessed their relationships with emotional regulation. EFA revealed four factors: (1) health perception, (2) body image and related emotions, (3) weight and diet control, and (4) individual responsibility for diet. No differences emerged by sex or degree. Correlations indicated that three factors were significantly associated with DERS scores, particularly body image and emotions. Multiple regression showed that body image and emotions and weight and diet control significantly predicted emotional regulation, while health perception and individual responsibility were not significant. These findings highlight the role of emotional regulation in shaping perceptions of health and eating, underscoring its relevance in the education of future food professionals. Training food professionals should integrate emotional competencies to support healthier self-perceptions and practices.